Tamarind Chilli Beef Skewers with Shallots and Basil
Tamarind gives these beef skewers a sharp, mouth-watering glaze that caramelises beautifully on the grill. Shallots turn sweet as they cook, basil freshens the finish and the whole recipe works brilliantly for anyone wanting tangy, savoury barbecue flavour.
Ingredients
- 700 g beef rump or sirloin cut into 3cm cubes
- 4 banana shallots peeled and halved lengthways
- 1 tbsp neutral oil
- 8 metal skewers or 4 large skewers
For the tamarind chilli marinade
- 2 tbsp tamarind paste
- 2 tbsp soft light brown sugar
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp neutral oil
- 2 garlic cloves finely grated
- 1 red chilli finely chopped
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp freshly ground black pepper
To finish
- 10 basil leaves torn
- 1 spring onion finely sliced
- 1 tbsp lime juice
- pinch of flaky sea salt
- extra chilli finely sliced, optional
Instructions
Mix the tamarind chilli marinade
- In a medium bowl, whisk together the tamarind paste, brown sugar, soy sauce, fish sauce, lime juice, neutral oil, garlic, chopped red chilli, smoked paprika, ground coriander and black pepper until smooth.
Marinate the beef
- Add the beef cubes and turn until they’re thoroughly coated. Cover and chill for 1 to 2 hours. Take the bowl out of the fridge around 20 minutes before grilling.
Prepare the barbecue
- Set up the BBQ with one hot direct area and one gentler area for finishing. Clean and oil the grates lightly.
Thread the skewers
- Thread the beef onto the skewers, alternating with the shallot halves. Leave a little space between pieces so the heat can circulate and the glaze can catch around the edges.
Grill over direct heat
- Cook the skewers over direct heat for about 2 to 3 minutes per side, turning regularly. The beef should darken in patches and the shallots should begin to soften and char at the edges.
Finish over gentler heat
- Move the skewers to the cooler zone if the tamarind glaze is colouring too quickly. Continue cooking until the beef reaches your preferred doneness and the shallots are tender.
Rest and brighten
- Rest the skewers for 5 minutes. Finish with torn basil, sliced spring onion, lime juice, flaky sea salt and extra chilli if you like.
Notes
Tamarind paste can vary quite a bit. Some jars are very concentrated and punchy, while others are smoother and a little gentler. If yours is especially intense, keep the balance exactly as written. If it tastes mild, you can add a touch more paste or a little less sugar. I always taste the marinade before adding the beef, because tamarind needs enough sweetness to round it out, though not so much that the tang disappears.
Fish sauce might seem like a small detail, but it really helps. It adds savoury depth and gives the glaze that extra nudge of complexity that makes tamarind sing on beef, sorry, better to say it makes tamarind feel more complete on beef. Banana shallots are my first choice because they’re sweet and hold together well on skewers. Basil should go on at the end, not earlier, or it loses the fresh lift that makes the recipe work.
Nutrition
Calories: 433kcalCarbohydrates: 13gProtein: 34gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 95mgSodium: 862mgPotassium: 638mgFiber: 1.2gSugar: 9gVitamin A: 410IUCalcium: 41mgIron: 4mg
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